In my office, everyone is assigned a treat week and this is mine! After a very intense conversation about what I should bring (these are serious topics in my office) it was decided that I need to make something seasonally-appropriate. Something with raspberries. Maybe a crumble. DEFINITELY don’t bring the treat in on Fridays (from the coworker who doesn’t work Fridays). I didn’t mean to, but I ignored them. Except the Friday thing. That was no joke.
Anyway, I’ve been on Pinterest a lot this week and I found this yummy and easy cookie recipe from Butter Lust Blog. The thing is, when it’s your treat week, you’re baking after you get home late. So easy is better. Also, I’m a commuter without a car, so carry-ability is a serious consideration. Ideas that require 9×13 in pans tend to get chucked.
And I got to use my mixer again!!! We are about three days from giving the mixer counter space all to itself. It tends to overwhelm the less beautiful items around it. (Get out of the way kitchen knives!)
These cookies were so good. I was a little scared to use too much sea salt and I regret that. So, when you make them don’t be scared! The sea salt bites are the best bites.
1/2 cup olive oil
1 cup sugar
3/4 cup flour
3/4 cup cocoa powder
1/2 tsp sea salt, plus more for sprinkling
1 tsp baking soda
1 tbsp hot water
1 tsp vanilla
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In the bowl of a stand mixer, add the olive oil and sugar and mix until well combined. Add the eggs, one at a time, mixing well between each one. Add the cocoa powder, flour, and salt and beat until a dough forms – it should be the consistency of a thick brownie batter.
In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined. Stir in the chocolate chips with a spatula.
Refrigerate the batter for at least 30 minutes, up to overnight.
Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt.
Bake for 10 minutes, or until edges are set.
Let cool completely on the baking sheets then transfer to a wire rack to cool.
Cooking Music: In The Heights soundtrack (keeps me awake when I bake at night)